Autumn Harvest Kale & Butternut Squash Salad
Autumn Harvest Kale & Butternut Squash Salad
This Autumn harvest salad is festive, delicious and packed with vitamins, minerals, and phytonutrients. It's the perfect addition to any holiday meal. Or it goes great alone as a healthy lunch or dinner option. Enjoy!
Ingredients
Salad Ingredients
- 1 bunch kale deveined & chopped
- 1/2 lemon juiced
- 1/2 butternut squash
- 1/2 cup cooked quinoa
- 1/2 apple sliced
- 1/2 cup pecans chopped
- 1/2 cup pomegranate seeds
Maple Dijon Vinaigrette
- 3 Tbsp apple cider vinegar
- 1 Tbsp maple syrup
- 1 Tbsp dijon
- 1 garlic clove pressed
- 1/3 cup extra virgin olive oil
- 1/2 tsp fine sea salt
- black pepper to taste
Roasted Butternut Squash
- 1 organic butternut squash
- 1 Tbsp olive oil
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 2 tsp cinnamon
- 1 tsp nutmeg
Instructions
Roasted Butternut Squash
- Preheat the oven to 425 degrees F
- Peel and chop your butternut squash into chunks and add to a bowl
- Add the olive oil, salt, pepper, and all of the spices and give it a good stir
- Spread onto a baking sheet
- Bake for about 30 mins until cooked through (not mushy) and slightly crispy on the outside
Maple Dijon Vinaigrette
- Combine all of the ingredients into a small bowl or mason jar in the order that they are listed and thoroughly whisk together or shake until well combined.
Salad Instructions
- First rinse and dry the kale leaves. Then devein and chop. Add to a bowl and squeeze on juice from half of a lemon and a pinch of salt. Massage with your hands for about 1 minute to soften the leaves and infuse the lemon. Place into a large bowl
- Top with quinoa, roasted butternut squash, pomegranate seeds, chopped pecans, sliced apple, and maple dijon dressing and enjoy!
